You will need to begin this recipe a day ahead.
Ingredients
White beans with rosemary
Method
Main
1.Season pork with sea salt and black pepper, tie it at 5cm intervals with twine, to keep its shape. Heat oil in a deep frying pan, add pork and cook over high heat, turning occasionally, until brown (5-6 minutes). Pour off fat, discard.
2.In a separate saucepan, combine 1½ litres of milk, rosemary, lemon rind and garlic, slowly bring to the boil, pour over pork (milk should almost cover pork), bring to a simmer over low heat and cook, covered, turning occasionally, for 20 minutes. Remove lid and cook, turning pork every 20 minutes, until pork is very tender (2-2½ hours). Warm remaining milk, use to baste pork. Set pork aside in a warm place to rest (8-10 minutes). Increase heat to high, reduce milk until thick (5-6 minutes), pass through a sieve.
3.Meanwhile, bring beans to the boil over medium heat, cook until tender (35-40 minutes), drain. Add oil and rosemary, season. Slice pork, serve with beans and milk sauce.
Drink Suggestion: Full-flavoured white arneis. Drink suggestion by Max Allen
Notes